CHEMICAL CHARACTERISTICS AND FUNCTIONAL CONTRIBUTIONS OF ENTEROCOCCUS SPP. ISOLATED FROM RAW GOAT CHEESE: METABOLITE PRODUCTION AND ENZYMATIC ACTIVITY

Abstract

This study investigated the enzymatic activity and metabolite production potential of autochthonous Enterococcus strains. The isolates demonstrated extracellular proteinase activity, curd formation, acidification ability, and diacetyl production, highlighting their potential role in cheese fermentation. Additionally, some strains produced bacteriocins, inhibiting the growth of indicator bacteria, suggesting their possible application in food preservation. These findings contribute to understanding the technological potential of Enterococcus in dairy fermentation and its implications for food safety and quality.